BUONA Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE WITHOUT CITY OF CHICAGO CERTIFICATE. INSTD TO PROVIDE

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING TCS FOODS (CHICKEN, PASTA, BEEF) NOR CERTIFICATE POSTED. INSTD TO PROVIDE MANAGER AND POST CERTIFICATE AT ALL TIMES. CITATION ISSUED 7-38-012. PRIORITY FOUNDATION

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED TO PROVIDE A VERIFIABLE EMPLOYEE ACKNOWLEDGED HEALTH POLICY AND MAINTAIN ON SITE . PRIORITY FOUNDATION 7-38-010 CITATION ISSUED

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROPER COLD HOLDING TEMPERATURES - Comments: THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLD TEMPERATURES: CONTAINER OF SLICED TOMATOES AT 68.0F, CONTAINER OF TORN GREEN LEAF LETTUCE AT 58.0F AND CONTAINER OF TORN ROMAINE LETTUCE AT 54.0F. ALL SAID CONTAINERS UNREFRIGERATED AND WITHOUT LABELS, DATES, OR TIME. ALL DISPOSED OF AND DENATURED. APPROX 5LBS $50 VALUE. CITATION ISSUED 7-38-005 PRIORITY

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CUTTING BOARDS THROUGH OUT HEAVILY STAINED WITH BLACK MARKINGS AND DEEP GROOVES. INSTD TO REPLACE CUTTING BOARDS AND MAINTAIN

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: INSUFFICIENT HOT RUNNING WATER UNDER CITY PRESSURE THROUGH OUT FACILITY. 84.0F-87.2F AT HANDWASH SINKS, 88.9F AT 3-COMPARMENT SINK. INSTD TO PROVIDE 100F-120F AT ALL HANDWASH SINKS AND MINIMUM 110F AT 3-COMPARTMENT SINK. CITATION ISSUED 7-38-030(C) PRIORITY

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: INSUFFICIENT HOT RUNNING WATER UNDER CITY PRESSURE THROUGH OUT FACILITY. 84.0F-87.2F AT HANDWASH SINKS, 88.9F AT 3-COMPARMENT SINK. INSTD TO PROVIDE 100F-120F AT ALL HANDWASH SINKS AND MINIMUM 110F AT 3-COMPARTMENT SINK. CITATION ISSUED 7-38-030(C) PRIORITY

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.